While we're talking bacon.....
I just typed up one of my favorite starters for a friend and thought I'd share it with you guys. I know in some scenes bacon wrapped things have been overdone...but as Steve says "everything is better with bacon"...I think it's a guy thing. The sauce for this is so easy and is such a big hit! Maybe something to try for your Valentine dinner....
Scallops with Bacon and Maple Cream
2 ½ cups of heavy whipping cream
1/3 cup pure maple syrup
1 ½ T Dijon mustard
½ t grated nutmeg
Salt and freshly ground pepper to taste
1 ½ lbs of fresh scallops
1 lb sliced maple cured bacon
2 T snipped fresh chives or parsley
Combine cream and maple syrup in a medium saucepan. Bring just to a boil then simmer until reduced almost by half, 15 to 20 minutes. Stir in the mustard, nutmeg, salt and pepper; simmer a few minutes more and remove from heat.
Cute the bacon slices so that they wrap once around the scallops. Wrap each scallop in a piece of bacon(AGJ: I secure with a toothpick). Place the scallops in rows on a broiling tray.
Preheat the broiler. Broil the scallops 4-5 inches from the heat until the bacon is browned and crisp, 4-5 minutes. (AGJ: I actually sear the scallops and turn the scallops such that the bacon gets crisp).
Transfer the hot scallops to shallow serving bowl (or individual plates) and pour the maple cream over all, sprinkle with chives and serve at once.
Scallops with Bacon and Maple Cream
2 ½ cups of heavy whipping cream
1/3 cup pure maple syrup
1 ½ T Dijon mustard
½ t grated nutmeg
Salt and freshly ground pepper to taste
1 ½ lbs of fresh scallops
1 lb sliced maple cured bacon
2 T snipped fresh chives or parsley
Combine cream and maple syrup in a medium saucepan. Bring just to a boil then simmer until reduced almost by half, 15 to 20 minutes. Stir in the mustard, nutmeg, salt and pepper; simmer a few minutes more and remove from heat.
Cute the bacon slices so that they wrap once around the scallops. Wrap each scallop in a piece of bacon(AGJ: I secure with a toothpick). Place the scallops in rows on a broiling tray.
Preheat the broiler. Broil the scallops 4-5 inches from the heat until the bacon is browned and crisp, 4-5 minutes. (AGJ: I actually sear the scallops and turn the scallops such that the bacon gets crisp).
Transfer the hot scallops to shallow serving bowl (or individual plates) and pour the maple cream over all, sprinkle with chives and serve at once.
posted by Ashley at 6:56 PM
5 Comments:
I think it must be a guy thing Ash. This is definately one if I need to get on the right side of Greg.
I tried this with pancetta instead of bacon and we loved it. I threw some deshelled edamame to the roasting pan (trader joes sells a big bag of deshelled edamame) and it added a great color and texture to the sauce. This one is a keeper. I imagine fresh deshelled english peas or fava beans would be nice too.
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